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5 from 4 votes

Pumpkin Cheddar Cheese Ball

Prep Time10 minutes
Chilling time5 hours
Total Time5 hours 10 minutes
Course: Appetizer, Appetizer Dip
Keyword: appetizers, cheese, cheese ball, cheese dip
Servings: 10
Calories: 142kcal
Author: Sally Humeniuk

Equipment

  • 1 Stand mixer or hand held beaters
  • Mixing Bowl or bowl of the stand mixer
  • Plastic wrap
  • 3 Rubber bands about 6" in diameter (3" measured folded in half)

Ingredients

  • 2 8-oz. pkgs cream cheese softened
  • 8 oz. sharp cheddar finely shredded (2 cups)
  • ¼ cup butter softened
  • ¾ cup canned pumpkin unsweetened
  • 2 scallions finely chopped (about ¼ cup)
  • 1 tbsp sage leaves finely minced (or about 5 leaves)
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp fresh black pepper
  • Assorted crackers
  • Assorted bell peppers, carrots and other vegetables sliced

Instructions

  • In a medium bowl or the bowl of a stand mixer, combine cream cheese, 1 ¼ cup of the cheddar cheese, and the next eight ingredients, through the black pepper. Beat on medium speed until fluffy, scraping bowl as needed. Cover and chill 4 to 24 hours.
  • Place the cheese mixture in the center of a large piece of plastic wrap. Wrap the mixture and shape into a ball, remove plastic wrap and roll the ball in the remaining ¾ cup cheddar cheese.
  • After rolling the cheese ball in the remaining cheddar cheese, wrap the ball in another piece of plastic wrap. Place a few rubber bands around the plastic-wrapped cheese ball to form ridges (I used 3rubber bands). Chill 30 minutes to 1 hour. Remove the rubber bands and unwrap cheese before serving. Add additional sage leaves and a cinnamon stick (or fresh green bean) down the center to complete the effect.
  • Set out the cheese ball 30 minutes before serving so it will be more spreadable.

Notes

  • The cheese ball can be made completely up to a day ahead of serving. It shouldn't be made any sooner than that as it starts to get a little wet after a couple days in the plastic wrap.
  • Any leftovers keep for up to two days sealed in an air tight container and refrigerated.
  • The total time in making the cheese ball is the minimum estimate for chilling and shaping into the pumpkin shape. Your time may vary. That being said, if you're in a bit of a hurry, you can try shaping the initial ball after about 2 hours in the fridge. It will be soft but should still hold together well enough. Just be sure to place it back in the refrigerator after completing the shape for an hour to give more time to firm up.

Nutrition

Calories: 142kcal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 303mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3305IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 0.4mg